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Easy Pumpkin Dump Cake

A slice of pumpkin dump cake on a plate, with a fork. The baking dish is in the background.
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A simple, no-fuss pumpkin dump cake perfect for fall. This recipe uses canned pumpkin and boxed cake mix for a quick and delicious dessert.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup chopped pecans (optional)
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pumpkin puree evenly in the bottom of a 9×13 inch baking dish.
  3. Sprinkle the dry cake mix evenly over the pumpkin layer.
  4. If using, sprinkle the chopped pecans over the cake mix.
  5. Pour the melted butter evenly over the entire dish, ensuring all the dry cake mix is moistened.
  6. Bake for 40-50 minutes, or until the top is golden brown and the cake is set.
  7. Let cool slightly before serving.

Notes

  • For an even distribution of butter, you can use a spoon or a pastry blender to help moisten the dry cake mix before baking.
  • Serve warm with whipped cream or vanilla ice cream.
  • Spice cake mix can be substituted for yellow cake mix for a different flavor profile.

Nutrition

Find it online: https://carlacooking.com/pumpkin-dump-cake/